These are so soft and yummy! They remind me of some I had as a child that a neighbor made all the time. I am so glad to have found this recipe. For convenience I use instant potatoes a lot and it works fine. These are even better the next day which to me with bread is rare, so I plan to make them for Thanksgiving this year.

Ingredients

36 serv.

yeast5 teaspoons
warm water1 pint
sugar↗1 cup
eggs↗5
salt↗1 tablespoon
mashed potatoes2 cups
Crisco↗3⁄4 cup
bread flour↗8 -9 cups

Step-by-step instructions

1
Sprinkle yeast over water that has been placed in your mixer.
2
Allow the yeast to activate and then mix in sugar.
3
Then add potatoes, salt, shortening, and eggs.
4
Add flour a cup at a time stopping at 8.
5
Only add enough of the remaining flour to get an only slightly sticky feel. The dough should be workable but not dry.
6
Place in a greased bowl and cover with a towel.
7
Allow to rise till doubled in a warm place.
8
Measure another 1/2 c flour into a bowl.
9
Spray hands with pan spray (will need to repeat this as the dough starts to stick a bit).
10
Break off dough and form into rolls.
11
Roll into flour just to coat.
12
Place on a greased pan and allow to rise till almost doubled.
13
Bake in a preheated 350°F oven 20-25 minutes or till lightly browned.
14
Prep time does not include rise time as that will vary.

Source: food.com

Original recipe ↗

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